Khao Man Gai Cheng Gong (Worachak)

Fragrant and rich chicken rice cooked with chicken broth, served with perfectly cooked boiled chicken. Tender and juicy meat, eaten with a flavorful fermented soybean dipping sauce and clear soup.

Rice served with crispy fried chicken, tender on the inside. Often eaten with a sweet and spicy chicken dipping sauce, offering a different texture from boiled chicken.

Chicken rice served with boiled chicken in seasoned soy sauce. The chicken has a darker color than regular boiled chicken, with a fragrant aroma of spices and a mellow sweet and savory taste.

A menu for those who want to try two types of chicken in one dish. You can mix and match boiled chicken, fried chicken, or soya chicken, served with fragrant chicken rice.

Mixed 3 Choices Chicken Rice (Boiled, Fried, and Soya Chicken). Ideal for those who want to taste a variety of flavors in one meal.

Boiled chicken, chopped into bite-sized pieces. Served separately from rice. Tender and juicy chicken, suitable for sharing among many people.

A platter of chopped chicken with 2 types of chicken (e.g., boiled and fried), served separately from rice.

A mixed platter of 3 types of chopped chicken (boiled, fried, soya chicken), served separately from rice for sharing.

Half a boiled chicken, deboned and chopped into pieces. Served with dipping sauce. Suitable for families or groups of friends.

Whole boiled chicken, chopped into pieces, served on a large platter. Suitable for large meals or festive occasions.

Pork belly braised until tender with dried pickled mustard greens (Kao Yok), served over hot rice. Rich sweet and savory flavor, fragrant with Chinese herbs.

Chewy egg noodles served with braised pork belly (Kao Yok). The mellow flavor complements the noodles well.

Braised pork belly with dried pickled mustard greens (Kao Yok). A popular Hakka dish. The pork is melt-in-your-mouth tender with a rich flavor, served as a side dish.

Special recipe soya chicken on rice. Tender chicken infused with the aroma of spices and premium soy sauce. Served with plain rice or fragrant chicken rice.

Egg noodles served with Hong Kong style soya chicken. Chewy noodles complement the flavor of the soya chicken.

Two types of steamed vegetables (usually Chinese cabbage and Hong Kong Choy Sum) topped with oyster sauce. The sweet crispness of the vegetables contrasts with the savory sauce.

Small, tender Hong Kong Choy Sum stalks, steamed and topped with oyster sauce and crispy fried garlic. Crispy, delicious, and nutritious.

Crispy Hong Kong Choy Sum stems, blanched to perfection, topped with mellow oyster sauce. A popular vegetable dish to accompany chicken rice.

Mellow clear soup with crunchy bamboo pith, shiitake mushrooms, and tender braised pork ribs. Savory and soothing when hot.

Clear soup with pickled mustard greens and pork ribs. Slightly sour and salty from the pickled greens, it cuts through richness well.

Clear soup with dried daylily and minced pork. The broth has a natural sweetness from the daylily and a unique aroma.

Choose between plain steamed rice or fragrant chicken rice, cooked with chicken broth and chicken fat. Fragrant, soft, and distinct grains.

Blanched chewy egg noodles tossed with crispy fried garlic oil. Chewy, soft, and delicious.

A refreshing Thai herbal drink with a sweet and fragrant taste, helps quench thirst and relieve heat.

A dessert made from chewy grass jelly in syrup, served with ice. Sweet, cold, and refreshing.

Bubbly carbonated drinks to refresh your meal.

Bottled drinking water, clean and refreshing.